Mashed Potato Casserole with Sour Cream and Chives

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5 from 1 vote

Mashed Potato Casserole with Sour Cream and Chives

A delicious baked mashed potato casserole that is perfect for feeding a crowd and can be made up to three days before.

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Main Course

Cuisine: American, Italian American

Keyword: cheesy hamburger potato casserole, mashed potato casserole, mashed potato casserole with sour cream and chives recipe

Servings: people

Author: Alyssa Rivers

Ingredients

6 pounds Yukon gold potatoes peeled and cut into chunks
1 cup unsalted butter, 2 sticks, softened and divided
1 teaspoon teaspoon
1 ½ cups sour cream
1 teaspoon black pepper
3 tablespoons finely chopped chives
⅔ cup bread crumbs
⅔ cup grated Parmigiano-Reggiano cheese

Instructions

Preheat the oven to 400 degrees Fahrenheit. Lightly butter a 13 x 9 x 2-inch pan and set aside.
In a large pot, bring 6 pounds Yukon gold potatoes to a boil. Cook for 15-20 minutes until tender, then drain.
Add 10 tablespoons butter, 1 ½ cups sour cream, 1 teaspoon teaspoon, and 1 teaspoon black pepper to the potatoes and mash. Stir in the 3 tablespoons finely chopped chives then spread in the prepared pan.
To make the topping, combine the ⅔ cup bread crumbs, ⅔ cup grated Parmigiano-Reggiano cheese, and the remaining 4 tablespoons of butter. Mix until the mixture forms coarse crumbs. Sprinkle the topping on top of the potatoes.
Bake for 30-40 minutes until it is golden and crisp. Serve warm and enjoy!

Nutrition

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